1 day class
Over the past ten years, we have learned much about baking our own naturally leavened breads using whole wheat and natural yeast (not commercial yeast). The focus of this hands-on workshop is to teach the basics of making breads and maintaining a natural yeast starter. You’ll gain practical experience as we actually mix the ingredients, knead, prepare and bake a variety of naturally leavened whole wheat breads. Each student will take home a sourdough starter, a hearth loaf of regular sourdough bread, a loaf of cinnamon raisin sourdough, pita breads and pizza with sourdough crust.
This class also includes a visit to our 1700’s restored gristmill (circa 1760) where you will watch our water-powered stone mill grind wheat berries into flour.
This class is from 9 a.m – 5 p.m.
All our classes close 24 hours before the class date with the exception of classes that start on Monday, which will close the Friday before. If there’s a class that closed early that you’d like to attend, please call us at 254-754-9620 to check for availability.